Shrimp Rissois

A golden breadcrumb crust that cracks to reveal a smooth, bound filling. The firm shrimp texture contrasts with the creamy, lemony béchamel.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 785
• Protein: 32 g
• Carbs: 84 g
• Fat: 33 g

Ingredients

• 250 g Wheat flour ( sifted )
• 450 ml Whole milk ( for the dough + for the filling )
• 60 g Minimum butter sweet ( divided in half )
• 1 piece Citrus limon (L.) Burm. f. ( zest only )
• 300 g Shrimp ( peeled and chopped )
• 1 piece Onion ( finely minced )
• 1 piece Garlic ( minced )
• 1 tbsp Parsley ( freshly chopped )
• 1 pinch Nutmeg ( grated )
• 2 piece Egg ( beaten for breading )
• 150 g Breadcrumbs ( fine )
• 500 ml Sunflower oil ( for frying )
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prepare the dough

   Bring milk, butter, salt, and lemon zest to a boil. Pour in the flour all at once. Stir vigorously over the heat until the dough pulls away from the sides and forms a smooth ball. Let cool on the counter.

2. Cook the filling

   Sauté onion and garlic in butter. Add chopped shrimp. Dust with flour (singer), then gradually pour in milk. Stir until the sauce coats the back of a spoon. Add parsley, nutmeg, and pepper.

3. Shape the rissois

   Roll out the dough thinly. Place a small spoonful of cold filling. Fold the dough to form a half-moon and seal the edges by pressing with the rim of a glass.

4. Bread the pastries

   Beat the eggs. Dip each rissol in the beaten egg and then in the breadcrumbs. The breading must be uniform to prevent the filling from leaking during cooking.

5. Fry

   Heat the oil. Fry the rissois until they are golden brown and crispy. Drain on paper towels.

Chef's tips

• Do not overwork the dough once cooled to keep it flexible.
• Ensure the filling is completely cold before stuffing to avoid tearing the dough.
• If the filling is too runny, reduce it longer until it reaches a thick cream consistency.

Storage

Keep for 2 days in the fridge. To restore crispiness, heat for a few minutes in a hot oven, never in the microwave.